- 300 g fresh lasagne sheets
- 400 g Emborg 3 Cheese Bake
- 200 g Emborg Greek style cheese
- 2 cans peeled tomatoes
- 16 thin slices of chicken cold cuts
- 1 pot fresh basil
- 50 g breadcrumbs
Roll out the fresh pasta and cut into 16 squares.
Divide the Greek style cheese into 16 pieces.
Slice the peeled tomatoes lengthwise. Reserve the tomato juice.
Combine half of the cheese mix with the Greek style cheese and arrange on top of the pasta sheets. Top each sheet with two tomato wedges, a slice of chicken and a sprig of basil, then roll each into a tube.
Place the cannelloni tubes in one large or two small greased ovenproof dishes.
Pour the tomato juice over the cannelloni.
Mix the other half of the 3 Cheese Bake with breadcrumbs and sprinkle on top of the cannelloni.
Place the dishes in the oven and bake at 210 °C for 20 minutes.